Air Fryer Crispy Potato Chips

Air Fryer Crispy Potato Chips are thin, golden, and perfectly crunchy without the need for deep frying. They’re the kind of snack that feels indulgent but is surprisingly simple to make with just a few basic ingredients. Perfect for movie nights, game days, or anytime you’re craving something salty and satisfying.

Why You’ll Love This Recipe

They’re healthier than deep-fried chips since you’re using just a tiny bit of olive oil instead of a whole pot of oil.

They’re incredibly customizable—go classic with salt, spicy with paprika and chili powder, or savory with garlic and herbs.

Plus, they’re so much fresher than anything you’ll find in a bag at the store. The best part? You control the thickness, the crispiness, and exactly how much salt goes on them. Once you make these, you’ll never look at store-bought chips the same way again!

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Ingredient List

For the Chips:

• 2 large russet potatoes
• 1–2 teaspoons olive oil
• ½ teaspoon salt (or to taste)
• ½ teaspoon paprika (optional)
• ¼ teaspoon black pepper (optional)

Optional Flavor Add-Ins:

• Garlic powder
• Onion powder
• Chili powder
• Dried herbs (rosemary, thyme, oregano)

Friendly Notes:

• You can swap russet potatoes for Yukon Gold for a slightly creamier texture, or even try sweet potatoes for a fun twist!
• Use any oil you like—avocado oil works beautifully too.
• Feel free to get creative with seasonings! Ranch seasoning, BBQ rub, or even a sprinkle of parmesan cheese after cooking are all amazing.

Why These Ingredients Work

Russet Potatoes: These are the MVP here! Russets have a high starch content and low moisture, which means they get extra crispy when cooked. They’re the same type used for classic restaurant fries and chips for a reason.

Olive Oil: Just a light coating helps the chips crisp up and gives them that golden color. The oil also helps the seasonings stick. You’re using way less than traditional frying, making these a lighter option.

Salt: Enhances all the natural potato flavor and gives you that classic salty-snack satisfaction.

Paprika: Adds a subtle smokiness and gorgeous color. It’s not spicy—just flavorful!

Black Pepper: A little kick to balance the salt and add depth.

Optional Seasonings: This is where you make these chips YOUR own. Garlic powder adds savory richness, chili powder brings heat, and dried herbs give them a gourmet touch.

Essential Tools and Equipment

• Mandoline slicer (or a very sharp knife)
• Large bowl (for soaking and tossing)
• Clean kitchen towel or paper towels (for drying)
• Air fryer
• Cooling rack or paper towels
• Tongs or spatula (for shaking/flipping)

How To Make Air Fryer Crispy Potato Chips

Step 1: Prep the Potatoes

Wash and dry your potatoes really well. Peeling is totally optional—I actually love leaving the skins on for extra texture and nutrients! Now here’s the important part: slice them VERY thinly, about 1/16-inch thick. A mandoline slicer is your best friend here because it makes perfectly uniform slices. If you’re using a knife, just go slow and steady. The thinner and more even your slices, the crispier your chips will be!

Step 2: Rinse & Dry

Place all those beautiful potato slices in a large bowl and fill it with cold water. Give them a good rinse and let them soak for 5–10 minutes. This step is crucial—it removes excess starch that can make your chips gummy instead of crispy. After soaking, drain the water and lay the slices out on a clean kitchen towel or several layers of paper towels. Pat them dry THOROUGHLY. I can’t stress this enough—wet potatoes = soggy chips. Get them as dry as possible!

Step 3: Season

Put your dried potato slices back in the bowl and drizzle with the olive oil. You don’t need much—just enough to lightly coat each slice. Now sprinkle on the salt and any optional seasonings you’re using. I love adding paprika for that gorgeous color and subtle flavor! Toss everything together with your hands until each slice is evenly coated. It’s kind of therapeutic, honestly.

Step 4: Air Fry

Here’s where the magic happens! Arrange your potato slices in a single layer in the air fryer basket. Don’t overlap them or stack them—they need space for the hot air to circulate. Work in batches if you need to (I know, it’s tempting to cram them all in, but trust me on this!).

Set your air fryer to 350°F (175°C) and cook for 10–15 minutes. Every 3–4 minutes, open the basket and give it a good shake to move the chips around. This helps them cook evenly and get crispy all over. Keep an eye on them toward the end—depending on your air fryer and how thin you sliced them, they might be done closer to 10 minutes or need the full 15. You want them golden brown and crispy!

Step 5: Cool & Serve

Transfer your chips to a cooling rack or spread them on paper towels. Here’s a little secret: they’ll actually get CRISPIER as they cool! I know it’s hard to wait, but give them a minute or two. Then dive in and enjoy them while they’re still warm. Pure heaven!

You Must Know

• Slice Consistently: Uneven slices mean some chips will burn while others stay soft. A mandoline is worth the investment if you plan to make these often!
• Don’t Skip the Soak: That starch removal is the difference between crispy chips and soggy disappointments.
• Dry Completely: Seriously, get those potatoes DRY. I sometimes even let them air-dry for a few minutes after patting them down.
• Single Layer Only: Overlapping chips will steam instead of crisp. Be patient and work in batches!

Personal Secret: After air frying, while the chips are still hot, I sometimes give them a tiny extra sprinkle of flaky sea salt. It sticks beautifully to the warm chips and adds such a nice finishing touch!

Pro Tips & Cooking Hacks

• Watch Closely at the End: Air fryers can go from “almost done” to “burnt” pretty quickly. Stay nearby for the last few minutes.
• Shake More Often: I sometimes shake mine every 2–3 minutes if I’m being extra particular. It really does help!
• Season After Cooking: If your chips seem under-seasoned, add more salt right when they come out of the air fryer while they’re still hot and slightly oily.
• Use a Spray Bottle: Instead of drizzling oil, try using an olive oil spray bottle for an even lighter coating.
• Don’t Rush: Letting them cool on a rack instead of paper towels keeps the bottoms from getting soft.

Common Mistakes to Avoid:

• Slicing too thick (they won’t get crispy)
• Not drying the potatoes enough (hello, soggy chips)
• Overcrowding the basket (steam = soft chips)
• Walking away and forgetting to shake (uneven cooking)

Flavor Variations / Suggestions

The beauty of homemade chips is that you can flavor them ANY way you want! Here are some of my favorites:

Classic Salt & Vinegar: After cooking, spray the hot chips with white vinegar and sprinkle with extra salt. SO good!

BBQ Chips: Toss with your favorite BBQ seasoning before air frying.

Sour Cream & Onion: Mix onion powder, garlic powder, and dried chives with a little sour cream powder if you can find it.

Spicy Cajun: Add cayenne pepper, paprika, garlic powder, and a pinch of oregano.

Parmesan Herb: Toss hot chips with grated parmesan, dried rosemary, and thyme.

Ranch: Use ranch seasoning mix for that classic party-chip flavor.

Sweet & Spicy: Combine chili powder, a tiny pinch of cinnamon, and a little brown sugar.

Want to try sweet potato chips? Use the exact same method! They cook a bit faster, so start checking at 8 minutes.

Make-Ahead Options

I’ll be real with you—potato chips are absolutely BEST enjoyed fresh. But I totally understand wanting to prep ahead! Here’s what works:

Slicing Ahead: You can slice your potatoes up to 2 hours in advance. Keep them submerged in cold water in the fridge. When you’re ready to cook, drain, dry thoroughly, and proceed with the recipe.

Make-Ahead Seasoning Mix: Pre-mix all your seasonings in a small jar so they’re ready to sprinkle when you need them.

Storing Leftovers: If you have leftover chips (which, honestly, rarely happens at my house!), store them in an airtight container at room temperature for up to 2 days. They won’t be quite as crispy as fresh, but you can revive them by popping them back in the air fryer at 300°F for 2–3 minutes.

Freezing: I don’t recommend freezing finished chips—they get too soft. However, you can freeze the raw, sliced, dried potatoes in a single layer, then transfer to a freezer bag. Air fry directly from frozen, adding a few extra minutes to the cooking time.

Recipe Notes & Baker’s Tips

• Air Fryer Variations: All air fryers are a little different! If this is your first time making chips, start checking at 10 minutes and adjust from there. My air fryer tends to run hot, so I often do 12 minutes, but yours might need the full 15.

• Potato Selection: Choose potatoes that are firm with no green spots or sprouts. Older potatoes can sometimes have a weird taste.

• Why Russets? They’re lower in moisture and higher in starch, which is the perfect combo for crispy chips. Waxy potatoes (like red potatoes) don’t crisp up as well.

• Oil Amount: Start with 1 teaspoon and add more only if needed. Too much oil can actually make them greasy instead of crispy.

• Serving Size Reality Check: The recipe says 2 servings, but let’s be honest—if they’re as good as they should be, one person might devour the whole batch. No judgment here!

Serving Suggestions

These chips are amazing on their own, but they’re also fantastic:

• With Dips: Serve with homemade ranch, French onion dip, guacamole, or even salsa.
• As a Side: Pair them with burgers, sandwiches, or wraps instead of regular fries.
• For Game Day: Set out a few different flavor varieties and watch them disappear!
• With Lunch: Pack them in lunchboxes for a special homemade treat (just make them that morning for maximum crunch).
• Topped: Crumble them over a loaded baked potato soup or salad for extra crunch.

Optional Garnishes:

• Fresh herbs like chopped parsley or chives
• A light dusting of nutritional yeast for a cheesy flavor
• Lime zest for a citrusy kick

How to Store Your Air Fryer Potato Chips

Room Temperature: Store completely cooled chips in an airtight container at room temperature for up to 2 days. Add a paper towel to the container to absorb any excess moisture.

How Long They Keep: Honestly, homemade chips are best eaten within a few hours of making them. They’ll stay crunchy for about a day, but start to soften after that.

Reheating Instructions: If your chips have lost their crunch, spread them in the air fryer basket and heat at 300°F for 2–3 minutes. Let them cool for a minute—they’ll crisp right back up!

Freezer: Not recommended for cooked chips, but you can freeze raw, prepped potato slices (see Make-Ahead Options above).

Pro Tip: These really don’t keep well long-term, so I recommend making smaller batches more often rather than trying to store a huge batch.

Allergy Information

Common Allergens:

• None! This recipe is naturally gluten-free, dairy-free, nut-free, egg-free, and vegan.

Suggestions for Substitutes:

• Oil-Free: You can technically make these without oil by using a spritz of cooking spray or even just the seasonings. They won’t be quite as crispy or golden, but they’ll still work!
• Low-Sodium: Use less salt or try a salt-free seasoning blend.
• Nightshade-Free: If you’re avoiding nightshades, paprika is optional. The chips will still be delicious with just salt and herbs!

This is honestly one of the most allergy-friendly snacks you can make!

Questions I Get Asked A Lot

Why aren’t my chips getting crispy?

The most common reasons are: slicing too thick, not drying the potatoes enough after soaking, or overcrowding the air fryer basket. Make sure your slices are super thin (1/16-inch), pat them completely dry, and don’t overlap them in the basket!

Can I make these without a mandoline?

Absolutely! Just use your sharpest knife and take your time slicing as thin and even as possible. It takes a little longer, but it definitely works. The key is keeping the thickness consistent so they all cook at the same rate.

My chips are browning unevenly. What’s wrong?

This usually means they’re overlapping or the basket is too crowded. Make sure you’re working in batches and giving each chip its own space. Also, don’t skip the shaking—moving them around every 3–4 minutes really helps them cook evenly!

Can I use sweet potatoes instead?

Yes! Sweet potato chips are delicious using this exact method. Just know they cook a bit faster, so start checking them at 8 minutes. They also tend to be slightly softer than russet potato chips even when “crispy.”

Do I have to soak the potatoes?

I HIGHLY recommend it! Soaking removes excess starch, which is what makes chips gummy or prevents them from crisping up properly. It only takes 5–10 minutes and makes a huge difference in the final texture. Trust me on this one!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what flavor combination you tried.